Slovak Haluski recipe

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Ingredients

1 (16 ounce) package egg noodles
½ cup salted butter
1 yellow onion, chopped
1 large head cabbage, shredded
salt and ground black pepper to taste

Nutrition Info

361.3 calories
carbohydrate: 50.3 g
cholesterol: 77.5 mg
fat: 14.2 g
fiber: 6 g
protein: 10.2 g
saturatedFat: 8 g
servingSize: -
sodium: 122.1 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

  2. Melt butter in a skillet over low heat, cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet, cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.

  3. Mix noodles and cabbage together in a serving bowl, season with salt and pepper.

Recipe Yield

8 servings

Recipe Note

Often used during Lent, this meatless recipe has been passed down generation to generation in my family. This recipe makes a generous amount, which is great because Haluski tastes even better the second day. My Bubba (grandmother) made potato dumpling noodles to go with her cabbage. Also great served with any fish!

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